How to make it

  • In a large bowl, combine mustard, egg white, and Tabasco.
  • Add fish and toss to coat well. Cover and marinate for one hour.
  • Preheat oil to approximately 350 degrees.
  • In a shallow dish, mix cornmeal, flour, salt, and pepper.
  • Dredge fish in cornmeal-flour mixture and shake off excess.
  • Carefully add fish to the hot oil, making certain not to add too many pieces at once. (Adding too many pieces to the hot oil will reduce the temperature; this in turn will allow some of the oil to soak into the coating, resulting in an unpleasant texture and taste.)
  • Cook the fish fingers until golden brown and crispy, about 2 minutes.
  • Drain on paper towels.
  • Serve with a spicy mayonnaise or picante sauce:
  • For a good tartar sauce to enhance the fish fingers, combine the mayonnaise, relish, pickle, shallot, capers, cornichon, lemon juice, and Tabasco and mix well. (Sauce can be prepared and refrigerated for up to 2 days prior to serving.)

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